Monday, November 15, 2010

Tomato Pudding

Years ago, I had the pleasure of knowing a little British lady that was an English war bride. She'd immigrated to the United States with her Yankee husband after the Second World War, and brought with her, some wonderful old-world recipes.  This tomato pudding, traditionally served with a roast beef, is a wonderful addition to a Christmas dinner table.

1 cup brown sugar
1 cup tomato puree
1/4 cup water
2 cups dried bread cubes, crusts removed
1/2 cup melted butter

Keep an eye on your pudding while baking, as the high sugar content may cause it to burn.  Tent the casserole loosely with a piece of tin-foil, if you feel the pudding is getting to dark.

Preheat oven to 350 degrees.  In a large saucepan, combine sugar, tomato puree and water.  Boil for one minute; reduce heat and simmer for five minutes.  Grease an 8 x 8 inch baking dish (or similar), and fill with the bread cubes.  Bake on middle rack for 45 minutes, or until the top is puffed and browned.

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